Recipe

Thai Glass Noodle Salad Recipe


Thai Glass Noodle Salad Recipe Midgelet / All my dishes
1 year ago
This recipe comes from the Oriental Hotel in Bangkok via Joyce Jue, cooking author, a very tasty salad
Prep:10m Cook:15m Servings:6

Midgelet

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Ingredients
  • 2 ounces dried mung bean noodles (cellophane noodles)
  • 1 to 2 tablespoons vegetable oil
  • 1 whole chicken breast, boned, skinned and coarsely chopped
  • Salt and pepper to taste
  • 1 fresh red or green chile, such as serrano, chopped
  • 3 tablespoons lime juice
  • 2 tablespoons nam pla (Thai fish sauce)
  • 1 teaspoon sugar
  • 3 shallots, peeled, thinly sliced
  • 1/2 cup cilantro leaves
  • 6 ounces cooked bay shrimp
  • Thinly shredded lettuce, such as iceberg
  • 1 to 2 tablespoons crisp-fried shallots - optional)

Directions
  1. Put mung bean noodles in a bowl and pour in lukewarm water to cover.
  2. Letsoak until soft and pliable (about 15 minutes).
  3. Drain.
  4. Add noodles to alarge pot of boiling water.
  5. Reduce to medium heat; cook until noodles are
  6. plump and glasslike (3 to 5 minutes).
  7. Drain in a colander; rinse with cold water; drain again.
  8. Cut into 3- or 4-inch lengths.
  9. Chill.
  10. Pour oil into a hot wok or skillet.
  11. Add chicken; saute until it loses its pink color.
  12. Break into small morsels.
  13. Season with salt and pepper.
  14. Let cool.
  15. Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly.
  16. Add the chicken, shrimp and chilled noodles; mix well.
  17. Serve on a bed of thinly shredded lettuce.
  18. Garnish with the optional crisp-fried shallots. ( avialable in Asian markets)

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Comments

vikirose13 1 year ago said:
This sounds delightful. Would it be classed as "fusion" cooking? Vikirose

herby 1 year ago said:
Agree, sounds wonderful!


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